One-Pot Creamy Tomato Basil Tortellini with Italian Sausage

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb mild Italian sausage
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken broth
• 3/4 cup heavy cream
• 20 oz refrigerated cheese tortellini
• 4 cups fresh baby spinach
• 1/2 cup chopped, plus more for garnish fresh basil
• 1/2 cup, plus more for serving grated Parmesan
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Remove sausage from casings if needed, then add it to the pot and break it into bite-size crumbles with a wooden spoon; cook 6–8 minutes until browned and no longer pink.
2. 2Add the diced onion and cook 3–4 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic, tomato paste, and red pepper flakes; cook 1 minute more until the paste darkens slightly and smells fragrant.
3. 3Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Season with kosher salt and black pepper, then bring the mixture to a lively simmer.
4. 4Stir in the refrigerated cheese tortellini, reduce heat to medium, and simmer uncovered 7–9 minutes, stirring every couple of minutes so nothing sticks, until the tortellini are tender and floating.
5. 5Lower the heat to medium-low and pour in the heavy cream. Add the baby spinach in handfuls, stirring until it wilts into the sauce, about 2 minutes.
6. 6Remove the pot from heat and fold in the chopped fresh basil and grated Parmesan until the cheese melts and the sauce turns silky. Taste and adjust salt or pepper if needed.
7. 7Let the tortellini rest 2–3 minutes off heat so the sauce thickens slightly the pasta. Ladle into shallow bowls.
8. 8Finish each bowl with extra Parmesan, a few torn basil leaves, and red pepper flakes if you like heat. Serve immediately while hot and creamy.